Guy Harvey Magazine

SUM 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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www.GuyHarveyMagazine.com | 79 Last spring, Hutson published her first cookbook, From the Tip of My Tongue (Story Farm), which received the prestigious 2015 Gourmand World Cookbook Award for "Best Woman Chef Cookbook in the United States." In February 2016, Hutson opened Zest, a contemporary dining concept, and Zest MRKT for "grab and go" in downtown Miami's Southeast Financial Center. The 3,500-sq.-ft. restaurant and its adjacent market feature menus inspired by Hutson's multi-ethnic and seasonally inspired "Cuisine of the Sun." Additionally, Hutson and Shirley recently opened a Zest concept at The Cliff Hotel in Negril, Jamaica, where her world cuisine is now enjoyed overlooking breathtaking views of the pristine Caribbean Sea. She is the celebrity chef/ culinary ambassador for the Miami Cancer Institute (Baptist Hospital) that opened January of 2017. When Hutson is not in the kitchen, she can be found lending her culinary expertise to the food community by hosting various events, intimate cooking classes and mentoring young women through the James Beard Foundation's Women in Culinary Leadership program about breaking through the culinary world's "glass ceiling." She is a culinary ambassador for Certified Angus Beef and the National Pork Board, and she has served on the board of the Miami-Dade County Culinary Council, Idaho Potato and Egg Board as their "Egg-cellent" chef. Cobia Caribbean Nage Serves 8-10 3-4 lbs Open blue cobia* 1 C Small diced potato 1 C Diced calabaza 1 C Diced chayote 1½ C Diced green banana 4 T Ghee (or olive oil) 1 C Small diced onion 4 Garlic cloves crushed and chopped 2 T Tomato paste 1½ C White wine 2 C Diced, vine ripe tomatoes ¼ C Picked thyme 1 Scotch bonnet, chopped fine (no seeds) 3 C Vegetable stock Preparation 1. Sauté the onions and garlic in the ghee (olive oil). 2. When a little soft, add tomato paste and stir on low heat for about 1–2 minutes. 3. Add the wine and bring to a simmer for 3–4 minutes. 4. Add the tomatoes, thyme, potato, chayote, green banana, scotch bonnet and vegetable stock and simmer for about 10–15 minutes. 5. Season to taste with salt and pepper. Fish Preparation 1. Season the fish filets with salt and pepper. 2. Sear both sides in a sauté pan. 3. Remove and add to the vegetable stock (broth) mixture. 4. Cook until opaque in the stock (broth). 5. Plate with broth. * Open Blue is an mariculture company in Panama that grows large numbers of cobia and ships them worldwide. The fish is becoming more and more popular with chefs because of its delicious taste and high Omega 3 content.

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